Red Tea

Cháyù Hóng Chá察隅红茶

Cháyù Hóngchá

Origin: China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū), Nyingchi City...
Tea type: Red Tea
Caffeine Level: High
Water Temperature: 90.000000

Tea notes

Brewing, origin and taste.

Tibetan high-altitude black tea with honey aroma — a breakthrough in tea cultivation on the "Roof of the World."

Tea cabinet

Brewing

Brewing Temperature: 90.000000 - 95.000000
Tea Amount: 4–5 g per 100–120 ml (gongfu); 2–3 g per 200–250 ml (cup steeping). Due to high extractability (up to 47%), slightly less leaf can be used than for lowland red teas.
Teaware: White porcelain gàiwǎn (盖碗) 100–120 ml — optimal for evaluating color and aroma; porcelain teapot; glass teapot.
Water Temperature: 90.000000
Water Temperature Detail: 90–95°C; for delicate spring batches with abundant buds — 85–90°C.
Gongfu Water Temperature: 93.000000

Origin

Tea Type: Red
Origin Country: CN
Province: Tibet
Category: High-altitude Tibetan red tea; modern regional hong cha produced on the territory of the "roof of the world."
Coordinates: approximately 28°30′ N, 97°00′ E (Lower Chayu area); tea gardens are located at altitudes of 1,100–2,800 m.
Origin: China, Tibet Autonomous Region (西藏自治区, Xīzàng Zìzhìqū), Nyingchi City (林芝市, Línzhī Shì), Cháyù County (察隅县). The main tea zone is located in L...

Taste

Dry Leaf Appearance: Tight rolling (紧结肥壮, jǐnjié féizhuàng — "tight and strong"); dark leaf with oily luster, premium grades have abundant golden tips.
Dry Leaf Aroma: Honey-like, expressive (甜香高锐, tiánxiāng gāoruì — "sweet aroma, high and bright"), with floral-fruity notes and characteristic "high-altitude freshness&q...
Liquor Aroma: Pure, honey-floral, with nuances of dried fruits and a light "mineral" shade characteristic of teas of extremely high-altitude origin. The aroma is persistent and &quo...
Liquor Color: Rich red, bright and clear, with good "deep" tone.
Spent Leaves: Red-copper, elastic, with well-opened whole leaves.
Taste: Full-bodied and rounded (醇香甜润, chúnxiāng tiánrùn — "pure, aromatic, sweet, smooth"), with pronounced honey sweetness and soft, velvety texture. Astringe...

Details

Oxidation: 85.000000 - 95.000000
Oxidation Maximum: 95.000000
Oxidation Maximum Detail: 95
Cultivar: The raw material base consists of Yunnan large-leaf varieties (*Camellia sinensis* var. *assamica*), brought from Yunnan Province in 1956 and adapted over 70 years to Tibetan su...
Picking: Spring harvest is primary (March–April); thanks to the subtropical microclimate and sufficient moisture, summer harvest is also possible. Early spring batches provide maximum am...
Phase: Early

Где купить

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